Descripción
Receipt compatible with Smartchef V100 digital 5L Multifunction Kitchen Robot Smartchef V100 digital
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Inverted sugar (for ice cream, sponge cakes…) in Kitchen Robot
Detalles del cocinado
restaurant 4 raciones
schedule 16 min
Ingredientes
- task_alt 150 g. mineral water at room temperature
- task_alt 350 g. sugar
- task_alt One white sachet of acidulant
- task_alt One blue or purple sachet of baking soda
Receta paso a paso
- Place the blades in the jug.
- Fill the jug with water and program 3 and a half minutes, temperature 50º, speed 3.
- Add the sugar and program six and a half minutes, temperature 80 degrees, speed 3.
- Add the white sachet of raising agent and mix for 10 seconds at speed 3.
- We wait for the temperature to drop to about 60º (more or less 5 minutes).
- Add the blue or purple sachet of raising agent and program one minute at speed 4.
- Pour into a glass jar and store at room temperature. It lasts between ten or twelve months.
Consejos y accesorios necesarios
- For ice cream: 30 % of the normal sugar is substituted. Since the invert sugar does not crystallize, the ice cream is creamier and easier to shape.
- For sponge cakes: 20 % of the normal sugar is replaced by this sugar. The pastries and cakes remain soft as freshly baked for a longer period of time, it also helps the dough to rise and gives shine.
- For fermented doughs: 50-70% invert sugar should be used. It helps the doughs to ferment faster.
- Accessories used: blades.
